Black-Eyed Pea Jambalaya

Black-Eyed Pea Jambalaya is a variation on the usual types of jambalaya; this hearty version is both economical and delicious!


Black-eyed peas (8 ounces dried peas)
2 tablespoons oil (olive oil or bacon fat)
1 cup celery (diced)
1 cup onion (chopped)chopped
1 green bell pepper, chopped
1 pound smoked sausage (roll cut)
3 garlic cloves (chopped)
1 pepper (serrano pepper, sliced, optional)
3 bay leaves
1/2 teaspoon dried thyme leaves
1 tablespoon cajun spice
3 teaspoons bouillon granules (instant)
2 cups water (pea cooking liquid plus water to equal 2 cups)
1/2 pound shrimp (peeled and deveined)
3 chopped scallions
1/4 cup parsley (Italian parsley chopped)
Cooked rice (as needed)


Step 1
Soak black-eyed peas overnight then drain and rinse. Top with a couple inches of water and bring to a boil, then cover and reduce heat and simmer until the peas are tender, 60-90 minutes or so.
Step 2
In a dutch oven, saute the celery onion and pepper in the bacon grease or olive oil until the onion goes soft.
Step 3
Stir in the sausage, garlic and serrano and cook until the sausage browns a little bit.
Step 4
Stir in the bay leaves, thyme, cajun spice, instant bouillon and 2 cups of liquid (pea cooking liquid plus water) and the drained cooked black-eyed peas.
Step 5
Simmer, covered, for about 20-25 minutes, then stir in the shrimp, scallions and parsley, cooking a minute or so until the shrimp curl.
Step 6
Serve over steamed rice.

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